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Cold Peach Soup

Cold Peach Soup
Cold Peach Soup requires approximately 45 minutes from start to finish. This soup has 476 calories, 4g of protein, and 18g of fat per serving. This gluten free and vegetarian recipe serves 5. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up cornstarch, chablis, water, and a few other things to make it today.

Instructions

1
Combine 1 1/2 cups water, sugar, cinnamon, and cloves in a small saucepan; place over medium heat, and bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.
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CinnamonCinnamon
CloveClove
SugarSugar
WaterWater
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Sauce PanSauce Pan
2
Dissolve cornstarch in 1/4 cup cold water, stirring well.
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Corn StarchCorn Starch
WaterWater
3
Add to syrup in saucepan, stirring with a wire whisk; return mixture to a boil.
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SyrupSyrup
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WhiskWhisk
4
Remove from heat, and stir in wine. Cool to room temperature.
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WineWine
5
Remove cinnamon and cloves; discard. Set aside 1 cup syrup.
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CinnamonCinnamon
CloveClove
SyrupSyrup
6
Combine 2 cups peach slices and remaining syrup in a large mixing bowl; set aside.
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PeachPeach
SyrupSyrup
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Mixing BowlMixing Bowl
7
Place remaining peach slices and reserved 1 cup syrup in container of an electric blender; process until smooth.
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PeachPeach
SyrupSyrup
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8
Combine with peach slices and syrup. Cover and chill thoroughly.
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PeachPeach
SyrupSyrup
9
Ladle into chilled serving bowls.
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BowlBowl
LadleLadle
10
Garnish each serving with a dollop of whipped cream; sprinkle with blueberries.
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Whipped CreamWhipped Cream
BlueberriesBlueberries
11
Serve immediately.
12
Note: Frozen peaches and blueberries may be substituted for fresh, if desired.
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BlueberriesBlueberries
PeachPeach
DifficultyHard
Ready In45 m.
Servings5
Health Score3
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSoup
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